I like to soak them in brine at least over night, preferably for longer in the freezer vaccum sealed. I use the usual stuff for the brine, salt, pepper corn, bay leaves, white vinegar, chilli peppers and little brown sugar.

Then I just throw the whole thing on the grill and slow cook it for maybe an hour or two, until the meat falls off.

They are also good in pies. I just parboil, then de bone them. I also throw in all the other trimmings from birds for the pies. Duck, goose and grouse legs all grinded up together with the rabbit.

We shot a tone of them in Fallon last year and did just like sherlockbonez said. We put them in a marinade overnight and let them cook over the grill as a hole rabbit much like you would do a steak. Wow was it awesome! It put the hole rumor of the jake rabbit tasting bad to sleep. There is a long stirp of meat down its back that was awesome. We aslo mad a sloppy joe like sandwich out of them with left over meat a BBQ. Woo wee is was good.

Hey, if you love ducks jacks are nothing! I shot and ate a few last year, they're a bit gamier than cottontails but you get about 3 times the meat out of a big Jack. Slow cooking in liquid is best, they're actually really good. I don't know why there's such a prejudice against eating them, the rest of the world calls them hares and they're a delicacy. Just remember, the west never would have been settled without the jackrabbit as a food source!

I shoot them when I get bored but the best thing I found using them for is-coyote bait and dog food.
Nevada has to many coyotes and rabbits.
I have tricked my wife and fed her BBQ jackrabbit.
She licked it but!!!!!!!!!